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Whole spices on a plate next to the garam masala spice blend.

Garam Masala

Tressa Jamil
Garam masala is an essential ingredient in popular South Asian meal, and my Pakistani garam masala elevates the flavor of any dish.
5 from 10 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Spice Blends
Cuisine Indian, Pakistani
Servings 10 tablespoons
Calories 29 kcal
Ingredients
  
Instructions
 
  • Break down the cinnamon stick and bay leaves, then combine them with the other ingredients on a skillet. Dry roast the spices for 2- 3 minutes over medium heat to draw out the flavor and aroma of the whole spices.
  • Allow the ingredients to cool some, then add them to a spice grinder in batches, blend until fine. You can also use a mortar and pestle if you don’t mind the extra work.
  • Stir in the ground nutmeg and add the Pakistani garam masala to an airtight glass jar.
Notes
Expert Tips:
  • Achieve the best flavor by using fresh, whole spices instead of pre-ground ones. Whole spices retain their aroma and flavor longer.
  • Toasting the spices before grinding them enhances their flavor and aroma. Toast them in a dry pan over low heat until they become fragrant and slightly darker.
  • Once you toast the spices, grind them to a fine powder using a spice grinder or mortar and pestle. Grind them in small batches to ensure that they are evenly ground.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Tablespoon | Calories: 29 kcal | Carbohydrates: 3 g | Fat: 1 g | Sodium: 3 mg | Fiber: 5 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!